Delicious Bacalao Gazpacho Recipe

Do you want to travel to Southern Spain with just one bite? Then the best tomato gazpacho is right here waiting for you.

We are talking about the bacalao gazpacho, a fantastic cold soup recipe that combines all the best ingredients from Andalusian cuisine in just one dish.

Keep reading this article to learn everything you need to know about the bacalao gazpacho recipe and get ready to enjoy one of the best Spanish soup recipes in the comfort of your home.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Blueberry cold soup

• Green tomato gazpacho

• Avocado tomato soup

Background of the Dish

The classic vegetable gazpacho is already an established summer soup everywhere in Andalusia, so it shouldn’t come as a shock that more versions of it are created almost every year.

The bacalao gazpacho was created in the last half of the past century when cod fishing reached a historic peak in the region.

Other versions of the gazpacho have been created since then, such as gazpacho with shrimp or seafood gazpacho, but the cod version still holds a special place in the hearts of Andalusians.

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Things You’ll Need for Bacalao Gazpacho

To make this summer gazpacho recipe you will need tomatoes, cod fillets, olive oil, and white onion as the main ingredients.

Besides that, you will need a food processor, blender, or a similar kitchen appliance to blend the bacalao gazpacho.

Ingredients

• 6 fresh cod fillets (about 100gr to 150 gr each)
• 1kg tomatoes
• 2 cucumbers
• 1 white onion
• 1 garlic clove
• 1 slice of stale white bread
• 1 cup (240ml) water
• 1/4 cup (60ml) olive oil
• 2 tablespoons sherry vinegar
• Salt and pepper (to taste)

How to Make Bacalao Gazpacho – Step by Step Guide

1. To start making this simple gazpacho recipe you have to wash the tomatoes and chop them. Clean, peel and chop the cucumbers (discarding the seeds), and do the same with the onion. Peel and mince the garlic.

2. Then grab a blender or food processor and blend the vegetables until you get a homogenous mixture.

3. Now pour in the water, stale bread, oil, vinegar, and seasonings, and continue blending. Once you reach the desired consistency, take it to the fridge to cool for at least 2 hours.

4. As the easy gazpacho cools, heat a skillet or pan over medium-high heat. Add a drizzle of olive oil and swirl it to coat the bottom of the pan.

5. After that, pat the fresh cod fillets dry with paper towels to remove excess moisture. Season with salt and pepper, you can add more spices or herbs if you prefer.

6. Then, place the cod fillets in the hot pan and sear for 4 minutes or until you get a golden-brown crust. Carefully flip the fillets and cook for 4 more minutes on the other side, or until the fish is cooked through. Set them aside to cool for a few minutes.

7. Now cut the cod fillets into smaller cubes. Taste and add more seasoning if necessary.

8. For the final step, stir the bacalao gazpacho and pour it into small bowls or deep plates. Top each serving with a few of the chopped cod fillets (you can skip chopping them and add one full fillet per serving).

Substitution of Ingredients

Not only is this a super easy tomato gazpacho, but you can also make some substitutions to the ingredients and still get a fantastic cold soup.

When it comes to the vegetables, you can add as many juicy veggies as you want to this gazpacho with cod, and then balance the texture with an extra slice of stale bread.

For the tomatoes, you can make this bacalao gazpacho with any tomato of your choice, so combine it with heirloom tomato gazpacho, yellow tomato gazpacho, or cherry tomatoes gazpacho, all of them work great.

You can prepare this bacalao gazpacho with gluten-free stale bread, or remove it from the recipe but be careful with the amount of water that you use (so you don’t end up with a runny gazpacho).

Try a keto gazpacho instead and prepare a gazpacho recipe without bread if you’re diet doesn’t allow you to eat any form of bread.

The Buñuelos de Bacalao and the Bacalao al Pil-Pil are also great recipes that are usually served as an Easter dish and are very easy to make.

Lastly, if you aren’t the biggest fan of cod, then you can make other Spanish gazpacho recipes, like the crab gazpacho or the cold shrimp soup.

Tips on Serving Bacalao Gazpacho

This fish gazpacho is the perfect main dish for lunch or dinner, as it will fill you up but you won’t feel heavy afterward.

If you want this bacalao gazpacho to be an appetizer, then you can serve it in shot glasses or in small bowls.

The best garnish for gazpacho in this case would be clean fresh basil leaves or a few teaspoons of chopped fresh parsley.

As well as any seafood gazpacho, cheese is a great pairing too, so you can add grated parmesan or manchego cheese on top.

Check out other ways to garnish the gazpacho with these simple recipes – cold pumpkin soup or bloody mary gazpacho.

How to Store Bacalao Gazpacho

This bacalao gazpacho is better eaten fresh, but you can store it for a few days if you have some leftovers or want to do some meal prep.

Just place the healthy gazpacho in a covered bowl (with plastic wrap) and place the cold fillets on a different plate or airtight container.

You can store both of the food items of this bacalao gazpacho in the fridge for up to 3 days, then stir it for a bit and serve it cold.

Unfortunately, you can’t freeze this dish, but some Spanish cold soups that you can store for longer are the pea gazpacho and the cooked cold bean soup.

Recipe Card: Bacalao Gazpacho

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